3. Mix crackers/biscuits and melted butter in a bowl until evenly moistened. Press crumb mixture into the bottom and about half an inch up the sides of the springform pan.

4. Whisk flour, sour cream and vanilla extract in a bowl, and set aside.

5. Stir cream cheese and sugar with a wooden spoon in a large bowl until evenly incorporated, about 3 to 5 minutes.

6. Pour milk into cream cheese mixture and whisk until just combined.

7. Whisk in eggs, one at a time, stirring well after each addition.

8. Stir in lemon and orange zests, and sour cream mixture. Whisk until just incorporated.

9. Pour mixture into springform pan and bake for about an hour, when the edges have puffed up slightly and the surface of the cheesecake is firm except for a small spot in the middle which should jiggle when the pan is gently shaken.

10. When the baking time is over, turn off the oven and let it cool in the oven for 3 to 4 hours to prevent cracks in the cheesecake.

Wednesday, 13 November 2013

Located a few minutes away from Hoxton railway station, Long White Cloud is a Kiwi-owned free-range, free-trade café-cum-gallery space which serves up interesting brunch-type meals such as smoked salmon scrambled eggs and french toast with bacon and banana.

It was pretty filled at 11 in the morning, but not enough to gather a queue. The interesting thing about this café is the fact that they display local artworks which are also on sale. When I was there two weeks ago, Kate Ardern's intriguing 'Into The Wild' paintings were up on the walls, most of them already marked as sold.

I got myself a full English breakfast, something I realised that I'd not yet actually had in this country.

It was filling – I think the word 'full' applies to the state of the diner's tummy rather than what's on the plate. The food was alright, the beans felt home-made and authentic though, definitely not Heinz.

What still lingers in my mind is their peanut butter and banana smoothie which is so simple but so good. It wasn't too sweet, and both flavours were balanced beautifully, inspiring me to try blitzing my own sometime soon.

They've got an evening menu as well with the likes of pies, burgers and fish cakes. I'd love to go back there some time in the future (it's in East London, so if I sound slightly dramatic, that's because it is a pretty epic journey. At least to me it is, anyway) to chill in their intimate setting with some French toast and bacon!

Saturday, 2 November 2013

So you made some pumpkin cupcakes or carrot cake last night, and topped it with cream cheese frosting, which everybody knows is the best thing ever.

And then...

...plot twist: There's leftover cream cheese frosting.

But wait! Before you stick your finger into the bowl or hold the piping nozzle over your mouth, run out to the shops (or open your cupboard if you're lucky enough) and grab a packet of digestive/tea biscuits – that's all you need for these frozen cream cheese frosting sandwiches.

Frozen Cream Cheese Frosting Sandwiches

makes ~15 sandwiches

3 tbsp unsalted butter, at room temperature

2 oz cream cheese, at room temperature

¾ cups icing sugar

¼ tsp vanilla extract

¼ tsp cinnamon (optional)

~30 digestive/tea biscuits

OR

how ever much cream cheese frosting you have left

how ever much digestive/tea biscuits is available to you

Instructions (really?)

To make the frosting:

1. In an electric mixer with a paddle attachment, (I used whisk attachments and it was fine) beat the butter and cream cheese on medium speed until light and fluffy, about 2-3 minutes.

2. Reduce the speed and gradually add icing sugar, beating until just incorporated.

3. Add vanilla and cinnamon until well combined.

4. Increase speed to medium high and beat until frosting is light and fluffy, about 1-2 minutes.

Assembly:

1.Pipe or spread cream cheese frosting generously on the flat side of one biscuit, leaving a little bit of space on the edges for the frosting to ooze out with pressure, and cover with the flat side of another.

2. Freeze for at least an hour.

The end product will be a sweet, delicious and moreish dessert snack which is super easy to make. The frosting hardens into an ice cream-like texture which holds itself well between the biscuits. Really, there's no excuse not to make these.